I have become a great fan of herb-scented cordial, which I continue to make. It is also a great way of using some of the many herbs, which I have in my many green ceramic garden pots. I am using this recipe on herb-scented cordial with geranium as starting point, This time I have been using leaves from my three different mints (peppermint, garden mint and Swiss mint).
The cordial is easy to make, so I can only encourage you to try it out. You have to pick the herbs in your kitchen garden, boil up the water, sugar and lemon juice, when you pour the hot liquid over the herb leaves and let the herb infuse the cordial for minimum 30 minutes. I actually prefer to the infusion either night over or for up to 24 hours.
If you want to turn this cordial into a cocktail, you can after the mixing with sparkling water add into some gin, and when you have refreshing Summer drink.
Instead of a selection of mint leaves, you can also make this cordial either with lemon balm and rosemary or geranium leaves.
Herb-scented cordial with geranium: - 1 bottle
- 300 ml water
- 85 g sugar
- 1 lemon - the juice of it
- 20 small lemon balm leaves
- 2 small rosemary strings
- Bring the water to the boil in a cooking pot. Add in the lemon juice and sugar and stir until dissolved.
- Remove the cooking pot from the heat and add in the herbs.
- Cover the cooking pot with a lid, and let the herb leaves infuse for minimum 30 minutes or night over or up to 24 hours.
- Sieve the cordial through a sieve lined with thin cotton muslin.
- Pour the cordial into a clean bottle.
- Store cold in the refrigerator for up to 4 weeks.
- When serving dilute one part cordial with five parts of water (still or sparkling).
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